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Beskrivelse
This publication titled, 'Food, Catering and Beverage Manage-ment' provides readers with an introductory overview of catering, food service, beverages and accommodation management. The issues related to global hospitality industry, food, beverages and food safety are analyzed in detail. Similarly, the subject areas of contract catering sector, food and beverages services menu engineering, menu planning, chef and serving are covered in detail. The elements associated with recipes, nutrients and food processing occupations are discussed in detail. In addition, focus also lies on trends and dimensions related to restaurants, dishware, glassware, cookware and bakeware. CONTENTS: Catering, Food Service, Beverages and Accommodation Management: An Introductory Overview; Global Hospitality Industry, Food, Beverages and Food Safety; Contract Catering Sector, Food and Beverages Services; Menu Engineering, Menu Planning, Cooking Chef and Serving; Food Art, Recipes, Nutrients and Food Processing Occupations; Restaurants, Dishware, Glassware,